Damn my American education

[dropkickpuppy]

Been working my way through some basics of molecular gastronomy. Perfect results so far. I was a chemistry TA who has always been happy triangulating his way to better food through experimentation... and I like to play with my food during presentation

Comments

[stargazerspike]

Always measure when baking!

[dropkickpuppy]

I do! I do!

It's just that sometimes, I do 1/8 tsb on the edge of a knife or spoon. I haven't fucked up a rising baked good in years.

[dropkickpuppy]

Caveat: I only buy organic.

So the dirt is about as clean as anything else. It has certain organisms that live in dirt, just as the plants have certain organisms, the water, the air, my kitchen, etc.. There will be stuff. But I can be pretty confident I don't need a doctorate just to pronounce the stuff I find in organic dirt.

I think it adds taste. Maybe it doesn't. Maybe there's not a single taste-reactive compound in all of dirt that doesn't boil away. But I see the beautiful dirty veggies going into the pot, and I like to believe that I can taste that. Cause just plain dirt has lots of different tastes, some of them good, and they would fit with a lot of the things I cook.

[anonymous]

That actually makes sense. I don't like the dirty taste...I think it detracts from the taste of the veggies, but it it works for you, go for it!

[plushiefiedmizu]

I'm a culinary arts graduate, and walked away from that as soon as I graduated to pursue a degree in biology.

[dropkickpuppy]

I will never, ever work in food service again, except maybe to tell my restaurant-owning friends about cool new recipes. I love new food.

[dropkickpuppy]

Where'd you get liquid nitrogen?!? For $300+ I can get a sample of it in a Dewar that won't last very long... I need to start sneaking into chem labs on campus to cook my beautiful foods.

Scrambled egg ice cream, you will be mine...